Sugar doesn't have a "hardness" in the traditional sense like a mineral or metal. Hardness measures a material's resistance to scratching or indentation.

However, sugar can have different textural properties:

* Granulated sugar is relatively hard and crystalline due to its individual sugar crystals.

* Powdered sugar is much finer and softer due to the small particle size.

* Molasses is viscous and sticky, not hard at all.

So, when discussing sugar, it's more accurate to talk about its texture or consistency rather than its hardness.